Instructions

Arrange pineapple on bottom grill plate; close the top plate and grill until pineapple is tender and grill-marked, 1 to 2 minutes. Remove and keep warm. Wipe grill plates clean.

Place rolls, cut side down, on a work surface and brush crusts with butter. Turn rolls over and brush with teriyaki glaze. On bottom halves, evenly layer with chicken, pineapple, cheese, onion and cabbage. Drizzle with the remaining teriyaki glaze. Cover with top halves and press gently.

Place sandwiches in grill; close top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

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